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Corn tortillas, black beans, house ranchero sauce and two fried eggs topped with cotija cheese.
Canadian bacon, poached egg and hollandaise.
Sauteed spinach with local heirloom tomatoes, poached egg and hollandaise.
Freshly picked crab, avocado, poached egg, hollandaise.
Fluffy, crispy, buttery greatness, slathered in Canadian gold.
Homemade cheddar and jalapeno biscuits, smothered in our pork sausage gravy and served with 2 fried eggs.
S. F. Sourdough with in avocado mash, scallions, pumpkin seeds, honey and cotija cheese.
Sashimi-Grade ahi, spicy ponzu, avocado relish and crispy wontons.
Flash fried sprouts topped with maple bacon, shaved parm and balsamic pork reduction drizzle.
Slow roasted, tender pork ribs, doused in the perfect amount of our housemade tangy pomegranate BBQ sauce.
Niman ranch certified USDA choice beef, slathered with bacon and onion compote, pickled red onion and Havarti cheese, built on a brioche bun.
Marinated grilled chicken, maple bacon, pepper jack cheese, avocado and cilantro aioli on a toasted ciabatta roll.
21-day aged and roasted prime rib, served on a ciabatta roll au jus and creamy horseradish.
Hearts of romaine, white anchovies, shaved parm, croutons.
Topped with crispy bacon, mushrooms and green onions, tossed in a warm Dijon mustard sherry wine dressing.
Topped with pecan encrusted goat cheese, red and golden beets, granny smith sticks, maple vinaigrette.
Certified Angus NY strip in balsamic port and peppercorn sauce, served with frites and garlic aioli.
Flamed grilled chop, served with brussels sprouts and dressed in a Dijon mustard apple cider cream sauce.
Stuffed with roasted root vegetables, served over cauliflower or carrot puree.
Menu for The Field Club provided by Allmenus.com
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